Name: Pheasant and Wild Rice
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -; 2-2/3 cups water -; 3/4 cup chopped onion -; 2-1/2 teaspoons dried parsley flakes -; 2 teaspoons salt -; 2 teaspoons garlic powder -; 2 teaspoons dried oregano -; 1-1/2 teaspoons paprika -; 1 teaspoon pepper -; 1 tablespoon all-purpose flour -; 6 bacon strips, cut up -; 1 large oven roasting bag -; 2 cups uncooked wild rice -; 1/2 pound sliced fresh mushrooms -; 1 large pheasant, halved or two small pheasants (about 4 pounds) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pheasant and Wild Rice

1. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -

2. 2-2/3 cups water -

3. 3/4 cup chopped onion -

4. 2-1/2 teaspoons dried parsley flakes -

5. 2 teaspoons salt -

6. 2 teaspoons garlic powder -

7. 2 teaspoons dried oregano -

8. 1-1/2 teaspoons paprika -

9. 1 teaspoon pepper -

10. 1 tablespoon all-purpose flour -

11. 6 bacon strips, cut up -

12. 1 large oven roasting bag -

13. 2 cups uncooked wild rice -

14. 1/2 pound sliced fresh mushrooms -

15. 1 large pheasant, halved or two small pheasants (about 4 pounds) -

How to cook deliciously - Pheasant and Wild Rice

1. Stage

In a large saucepan, combine first nine ingredients; bring to a boil.

2. Stage

Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag.

3. Stage

Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.